Flakey pie crust with a delicious filling of eggs, ham, cheese, spinach, or almost anything else you want to mix in. This Easy Quiche Recipe is quickly becoming a family favorite. When I took it to a brunch recently, people could.not.stop.raving. If you are gluten-free, try this Crustless Quiche Egg Casserole. It’s very similar.
Quiche is seriously such a great and versatile dish. The possibilities are basically endless as to what you can put in a quiche. As long as you are getting the right ratio of eggs and milk, you can choose which cheese you want, which meat you want, and what veggies you want. You can even go all meat or all veggies or even just all cheese. SO MANY OPTIONS!
One of the things that makes me a million times more likely to make quiche is using a premade pie crust. The frozen kind that comes in the pie tin already is great, or the refrigerator type that comes in a roll that you put in a pan yourself is also great! Don’t get me wrong, I love homemade pie crust, but to be honest, I don’t notice a huge difference between homemade and store-bought. I’m in a stage of life where I’m going to gravitate to the most painless and quick option. Hello, premade pie crust. 🙂
Last week when I needed something to take to a brunch, I looked in the fridge and saw a pie crust I forgot I had. Searching through a couple more drawers, I found ham, spinach, cheddar cheese, and a little bit of red onion. Boom! Quiche it is! The recipe couldn’t have been more of a hit, and everyone wanted seconds and a copy of the recipe. I can’t wait for you to try this Easy Quiche Recipe. It’s going to be a hit with your family or anyone else you share it with!
Yummy Breakfast and Brunch Ideas
- The Best Easy Baked French Toast
- Crescent Roll Sausage and Egg Breakfast Bake
- The Best Baked Oatmeal
- Easy Cheesy Breakfast Casserole
- Pumpkin Coffee Cake
Step by step pictures for how to make This Easy Quiche Recipe
Frequently Asked Questions about making this Easy Quiche Recipe
Does it matter if I use large or medium eggs?
Yes. If you only have medium eggs, use five eggs instead of four.
What size pie pan should I use to make Quiche?
This recipe is made to fit in a regular 9-inch pie crust.
Are there any veggies that aren’t a good idea to add to a quiche?
When making quiche, it is a good idea to stick with veggies like spinach or very small pieces of broccoli, zucchini, mushrooms, or cooked, grated, or cubed potatoes. You want things to cook evenly. Cutting the pieces very small is really important. Also, adding too many veggies can add a little extra liquid to the quiche as it cooks. So, if you do a completely veggie quiche, reduce the liquid in the recipe by 2-3 tbsp.
Can I put raw bacon or sausage in a quiche or does it need to be cooked first?
Bacon and sausage need to be cooked first before adding to the quiche. A handful of real bacon bit pieces is an easy way to add bacon without having to cook the bacon first. Jimmy Dean also has some precooked turkey sausage pieces in the frozen section of the grocery store.
If I don’t like onions, can I use onion powder instead of fresh onions?
Yes. You can add a 1/4 tsp onion powder. This is probably a good place to mention that chopped chives or green onions are a great way to get a little subtle onion flavor in your quiche.
If I want this to be a cheese and Egg only quiche, how much cheese should I add?
If you want it to be cheese only, I suggest adding one extra egg and not exceeding 2 cups of cheese.
Do I have to use Heavy cream or can I substitute regular milk for that?
The heavy cream adds to the texture and flavor, but leaving it out or replacing half or all of it with milk will still yield a great quiche.
Why do I need to partially bake the crust first?
The end result of your crust will be slightly soggy on the bottom if you don’t partially bake it first. To partially bake a pie crust, bake it at 375 degrees for 7-9 minutes or until the edges are just ever so slightly starting to brown. If using a refrigerator crust, use a glass baking dish. The crust will slip as it cooks if you use a non-stick pie pan. Also, poke holes in the crust to keep it from having bubbles as it bakes.
- 1 premade pie crust (Frozen or refrigerator work great.)
- 4 eggs
- ½ cup milk
- ½ cup heavy cream
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup shredded cheddar cheese
- 1 cup ham
- 1 handful spinach leaves chopped
- Preheat the oven to 375 degrees. (If using a refrigerator crust, form it into the 9-inch pie pan and poke holes in it with a fork. Use a glass pie dish or the crust will shrink while cooking. If using a frozen pie crust, it is ready to go as soon as it has sat out for 10-15 minutes.)
- Once the oven is preheated, partially bake pie crust for 8-9 minutes.
- While crust is partially baking, make the egg filling.
- In a medium-sized bowl, whisk together the eggs, milk, cream, salt, and pepper.
- Next, add in the ham, cheese, and spinach and mix until combined.
- When the partially baked crust is ready, remove it from the oven and pour the egg mixture in.
- Place a pie crust shield over the pie crust edges so they won't get too dark. You can also make one like I did using strips of foil.
- Return to the oven and bake for 45-50 minutes or until the egg mixture is cooked. The center will be domed and firm.
Want Waffles instead?